Directions
For the pancakes:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well combined, peanut butter is incorporated fully, and batter is smooth.

Heat a nonstick skillet or griddle over medium-high heat. Working in batches, drop pancakes onto pan in scoops measuring about a quarter of a cup. Cook until brown on one side, then flip and cook until brown on other side. Serve with butter and strawberry syrup.

For the strawberry syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Cook, stirring often and reducing heat as needed to prevent overflow, until strawberries are soft and liquid has reduced, about 20 minutes. Strain, if desired.

Separate broccoli stems from florets. Remove tough outer layer from stems with a vegetable peeler (if necessary) and slice into 1/4 inch thick “coins.” Break the florets into small pieces and set aside.

In a soup pot, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato and garlic and cook 2-3 minutes. Add 3 cups of water, broth, salt and pepper and bring to a boil. Reduce heat, cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets, bring to a boil then simmer for 5 minutes. Use an immersion blender to puree until smooth. Add half and half (if using) and chives and re-heat before serving. I usually freeze the soup in 1-2 serving portions and sprinkle cheddar cheese on top when serving.

Notes:

I rarely take the time to chop up garlic, but get the jar of minced garlic from the grocery store and save myself two minutes of my life once or twice a week when cooking.
I rarely measure out salt and pepper, and sometimes I even leave them out because I prefer to add it later when I’m serving the dish, since every one likes a different amount.
I do not add the half and half, because I usually use extra broccoli and that makes it thick enough, plus I get the dairy when I sprinkle with cheddar.
I usually forget to buy fresh chives, or don’t want to be stuck with extra, so I use the dried chives from my spice rack, use only 1/8 of a cup and add with the florets so they get softened by cooking a little.

Combine all of the ingredients in a large bowl and blend with an immersion blender until smooth. Garnish with cilantro. Serve with tortilla chips.

Notes:
I would probably double this recipe, especially if taking it to a party, plus where can you actually buy such small amounts of these ingredients anyway???
I will rarely juice a lime or lemon for a recipe… instead get the cute yellow and green bottles of juice at the grocery store.
This is from Bethenny Frankel: http://www.bethenny.com/

Wash and cut potatoes into cubes. Boil in salted water until just tender (fork tender). Drain and add chives, parsley and capers, Set aside.

For the dressing: Combine vinegar, caper liquid and mustard in a small bowl or jar and whisk in oil. (or shake).

Season salad with salt and pepper. Then pour dressing over potatoes and adjust salt and pepper as needed. Dust with Paprika. Can serve at room temperature or make the night before and serve chilled or warm up in oven

Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and summer until tender, 16-18 minutes. Drain the potatoes and return them to the pot. Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked. Strain the milk mixture into the pot with the potatoes. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and mash. Sprinkle with nutmeg before serving.